Directions:
- Put the juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2-cup. Let cool to room temperature. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.
- Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed. With the machine running, slowly add the olive oil in a thin, steady stream. Blend until the mixture emulsifies and becomes thick. Taste for seasoning. Add more tangerine juice if a thinner mayonnaise is desired. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.44 Kcal (1610 kJ) | ||
| Calories from fat | 354.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.44g | 61% | |
|---|---|---|---|
| Sodium | 1.71mg | 0% | |
| Potassium | 151.48mg | 3% | |
| Total Carbs | 8.31g | 3% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 25.6mg | 43% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 315.33 Kcal (1320 kJ) | ||
| Calories from fat | 291.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 61% | |
|---|---|---|---|
| Sodium | 1.4mg | 0% | |
| Potassium | 124.25mg | 3% | |
| Total Carbs | 6.81g | 3% | |
| Sugars | 6.75g | 33% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.7g | 2% | |
| Vitamin C | 21mg | 43% | |
| Calcium | 13.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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